Creamy Black Eyed Peas: A Comforting Southern Delight

Creamy Black-Eyed Peas and Rice is a hearty Southern dish featuring smoky bacon and tender black-eyed peas, perfect for lunch or dinner.

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In a Dutch oven over medium-high heat, cook the chopped bacon, stirring occasionally, until it starts to crisp, about 10 minutes.
Add the sliced celery, chopped onion, green bell pepper, garlic, fresh thyme, black pepper, cayenne pepper, and 1 teaspoon kosher salt to the bacon. Cook until the onion becomes tender, about 8 minutes.
Pour in the chicken broth and add the black-eyed peas, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer until the peas are tender, about 40 minutes.
Drain the pea mixture, reserving the cooking liquid. Return the peas and 1 cup of the reserved cooking liquid to the Dutch oven, cover, and keep warm while you cook the rice.
In a medium saucepan over medium-high heat, heat the olive oil. Add the Carolina Gold rice and cook, stirring often, until fragrant and lightly toasted, about 3-4 minutes. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15-18 minutes.
Gently stir the cooked rice into the pea mixture in the Dutch oven. Add the remaining reserved cooking liquid in 1/4 cup increments until you reach your desired consistency.
Sprinkle servings with sliced fresh scallions for garnish.